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Scarsdale Diet Recipes

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Gourmet Diet Recipes

Borscht Suzanne
Monday Lunch - Gourmet

BORSCHT SUZANNE
1/2 cup instant beef broth
1/4 cup finely shredded white cabbage
1/4 cup cooked or canned diced beets (no sugar)
1 tsp. chopped onion
salt and pepper to taste
pinch of oregano
1 tsp. low-fat sour cream
Bring broth to a boil, add cabbage. Simmer 15 minutes.
Add beets, onion, salt and pepper. Simmer 10 minutes longer.
Remove from heat, and add oregano.
Chill, and float sour cream on top while serving.
Serves one.

Chef's Spinach Salad Gourmet
Monday lunch - Gourmet

CHEF'S SPINACH SALAD GOURMET
2 cups or more of raw spinach
1/3 cup of diced assorted cheeses such as Swiss, Gouda, Blue (total about 1 1/2 ounces)
4 raw mushrooms, sliced
2 thin slices boiled ham, diced
1 scallion, sliced
1 tomato, cut into eighths
Garlic salt to taste
Pepper to taste
Vinegar or lemon dressing
Toss all ingredients except tomatoes together; add tomatoes and dressing just before serving.
Serves one.

Deviled Shrimp
Monday Dinner - Gourmet

DEVILED SHRIMP
5 jumbo (or 7 large) uncooked shrimp, peeled and deveined
2 tbs. dry white wine
1 tbs. Dijon mustard
1 clove garlic, crushed
1/4 cup diced onion
Salt and pepper to taste
1 small whole tomato (peeled)
1/4 cup chopped parsley
Coat a skillet with no-stick vegetable spray.
Heat and add shrimp, sauting on each side for 2 minutes. Add wine, mustard, garlic, onion and seasonings.
Cover and Cook at medium heat for 10 minutes. Add tomato, breaking it up with a fork.
Mix all together, cover again, and cook 10 minutes longer. Add parsley and serve immediately.

Celery Au Gratin
Tuesday Dinner - Gourmet

CELERY AU GRATIN
1 cup celery cut into 1 inch slices
1/4 cup lean beef broth
1 egg yolk
Salt and pepper to taste
1 tablespoon grated cheese, such as Romano or Parmesan
Boil celery until tender. Drain thoroughly.
Place the slices in an ovenproof dish. Mix broth and egg yolk with a whisk.
Add seasonings. Pour over celery and sprinkle with cheese.
Place under broiler until nicely browned.

Tuna (or Salmon) Salad Gourmet
Wednesday lunch - Gourmet

TUNA (OR SALMON) SALAD GOURMET
1 61/2 oz or 7 oz can solid pack tuna fish (or salmon)
oil drained off and fish rinsed in colander under cold water
2 stalks (or more) celery, diced
1 hard-cooked egg, chopped
2 tsp. tiny capers
1/2 inch strip pimento, diced
1 tsp. grated onion (optional)
1 tbs. lemon juice (or more, to taste)
1 shake Tabasco sauce (or more, to taste)
Watercress or Bibb lettuce (or other available)
Radish rosettes, sliced cucumber, lemon wedge
Place chilled drained tuna (or salmon) in a bowl and flake it with a fork.
Add celery, hard-cooked egg, capers, pimento, onion (if used),
lemon juice and Tabasco sauce, and mix without crushing.
Serve on a bed of watercress or choice of lettuce and garnish
with radish rosettes, sliced cucumber and lemon wedge.
Serves 2.

Lamb a la Proven¨al
Wednesday Dinner - Gourmet

LAMB A LA PROVENAL
5 ounces very lean leg of lamb
1/2 cup beef broth
1 garlic clove, crushed (or less, if preferred)
1/2 cup parsley, chopped and mixed with 1 tablespoon dry rosemary
Salt and pepper to taste
1 small red pimento (packed in water or vinegar)
Preheat oven to 350 degrees.
Be sure all fat is trimmed from lamb Pour 1/4 cup beef broth in an ovenproof dish.
Rub meat with garlic and herbs. Sprinkle with salt and pepper.
Bake 20 to 30 minutes to taste. Pour remaining broth over meat.
Bake 5 to 10 minutes longer. Slice pimento very finely, and sprinkle over lamb.
Serve hot. Serves one.

Broiled Tomato Supreme
Wednesday Dinner- Gourmet

BROILED TOMATO SUPREME
1 tomato
Salt and pepper to taste
1 tbs. chopped parsley
1/4 tsp. tarragon
Garlic powder to taste
Chives
Cut tomato in halves. Sprinkle each half with salt and pepper
and turn open sides down on paper towels, let drain one hour.
Turn over and spread mixed herbs over open halves, adding garlic powder to taste.
Broil for 7 minutes. Sprinkle with chopped chives before serving.
Serves 1 or 2.

Eggs and Chicken Livers, Farmstyle
Thursday Lunch - Gourmet

EGGS and CHICKEN LIVERS, FARM-STYLE
2 eggs, well beaten
2 tbs. chicken bouillon
2 chicken livers, membrane and fat removed
Onion salt to taste
Cayenne (red pepper) a pinch
Coat a skillet with nonstick vegetable spray.
Cook chicken livers in bouillon until light pink inside.
Remove and chop fine. Add to eggs, with salt and cayenne.
Respray pan if dried out, and cook mixture, stirring with wooden spatula, until set as you like it.
Serves one.

Baked Chicken Breasts Herman
Thursday Dinner - Gourmet

BAKED CHICKEN BREASTS HERMAN
2 boned chicken breasts (about 1 1/2 pounds)
1/2 tsp. celery salt
1/2 tsp. mixed herbs
1 cup bouillon
3 tbs. dry white wine
1/2 tsp. minced onion
1/2 tsp. minced parsley
Paprika
Preheat oven to 350 degrees
Remove all skin and visible fat from chicken breasts; cut lengthwise into halves.
Rub chicken all over with mixture of the celery salt and mixed herbs.
Place in baking pan. Combine bouillon, wine, onion, parsley, and generous dash of
paprika, stir well, and pour over chicken.
Cover pan with foil and bake 25 minutes.
Remove foil, brush chicken with liquid in pan, and bake uncovered 15 minutes longer
or until chicken is tender to the fork.
Serve with juice. Serves 3 or 4.

Spinach Delight a la Lynne
Thursday Dinner - Gourmet

SPINACH DELIGHT A LA LYNNE
1 package frozen spinach
Chicken broth
1 tbs. grated onion
2 tbs. low-fat yogurt
seasoned salt
Prepare frozen spinach, substituting chicken broth for water called for in package directions.
Drain thoroughly, pressing out liquid. Stir grated onion, yogurt, and seasoned salt to taste into spinach.
Heat 3 minutes and serve. If you prefer "creamed-type" spinach, chop in the processor before serving.
Serves 2.

Peach with Raspberries
Thursday Dinner - Gourmet

PEACH WITH RASPBERRIES
1 whole medium peach in season,
or 2 halves packed in water and well drained
1/2 cup raspberries in season, or packed in water and well drained
1 teaspoon vanilla extract
1/2 packet artificial sweetener
If peach is fresh cover with boiling water for 10 minutes, then peel. Keep aside.
Mix raspberries with 1/2 packet sweetener and vanilla extract.
Let stand for 30 minutes. Pour over peach. Chill before serving.
Serves one.

Eggplant Italiano
Friday Lunch - Gourmet

EGGPLANT ITALIANO
3/4 cup parboiled diced eggplant, well drained
4 large mushrooms, sliced
1 tbs. onion, minced
salt and pepper to taste
1 tbs. chopped parsley
Coat skillet with nonstick cooking spray.
Add diced eggplant, turning with spoon until lightly browned.
Add mushrooms, and onion, salt and pepper.
Cover, simmer for 15 minutes.
Add parsley, heat 5 minutes longer.
Serve piping hot.
Serves one.

Cold Poached Fish Natalia
Friday Dinner - Gourmet

COLD POACHED FISH NATALIA
1 pound center cut fresh red snapper, striped bass,
or other available fish, with bone
Court Bouillon:
one cup white wine vinegar
1 cup dry white wine
1 stalk celery, cut up
1 carrot, cut up
1 sprig dill
2 cloves
3 whole peppercorns
1 tbs. salt
1 tsp. dry mixed herbs
Using small fish poacher, or saucepan just about wide enough to hold fish.
Place a rack on bottom.
Put fish in poacher, just cover with water, then remove fish and put aside.
The depth of the water will now indicate how far up to fill saucepan with court-bouillon.
Pour out water and put all ingredients for Court-Bouillon into poacher,
adding water to reach previous depth.
Cover and boil 20 minutes.
Wrap fish in cheesecloth to hold it together, and lower to rack in poacher.
When court bouillon boils again, reduce heat to very slow simmer.
Allow to poach 10 minutes for each inch of fish measured at its thickest point.
(20 minutes if 2 in. thick, 25 min. if 2 1/2 in thick, etc.)
Fish should flake easily with a fork when done.
Carefully remove from poacher, drain on paper towels,
wrap in clear wrap or foil and refrigerate until chilled through.
Remove cheesecloth, peel skin off fish and serve with
*Mustard Sauce Henri.
Serves 2.

MUSTARD SAUCE HENRI
1/4 c mustard
1/3 packet artificial sweetner
1/8 c white wine vinegar
1/4 c plain low fat yogurt
1/4 cup chopped dill
salt+pepper
mix all, keep in jar.
refrigerate up to 2 weeks, good on veges or seafood.

Lobster a la Nage
Friday Dinner - Gourmet

LOBSTER A LA NAGE
1 cup cooked lobster meat
1/2 cup chicken broth
1/4 cup diced celery
1/4 cup chopped parsley mixed with
1 tbs. fresh or dry dill
salt and pepper to taste
1 egg yolk
1/4 cup dry white wine
pinch of cayenne
Bring chicken broth to a boil, add celery, parsley-dill mixture, salt and pepper.
Turn heat down and simmer 10 minutes. Add lobster pieces.
Heat 5 minutes. Mix egg yolk with wine and cayenne, and stir into hot mixture.
Serve immediately.
Serves one.

Baked Apple Oscar
Friday Dinner - Gourmet

BAKED APPLE OSCAR
1 medium baking apple
1/2 cup water mixed with 1 packet artificial sweetener
1/8 tsp ground cinnamon
Pinch of nutmeg
Preheat oven to 375 degrees.
Core and peel apple, leaving fruit whole.
Place in a small baking dish. Pour flavored water around it.
Bake for 20 minutes, then check to see if fruit is cooked through.
It should be firm. Bake longer if necessary, then place under broiler 2 mins.
Let cool to room temperature.
Serves one.

Fruit Supreme
Saturday Lunch - Gourmet

FRUIT SUPREME
1/4 fresh pineapple, cut lengthwise through leaf spikes (leave spikes on)
1/3 cup cubed or sliced mango (or papaya)
1 plum, peeled and cut up
1/2 cup sliced strawberries
1/2 cup blueberries (in season) or 1/2 pear diced
1/8 cup pineapple juice
1 tbs. lemon juice
Chopped mint leaves
4 tbs. cottage cheese
Remove meat from pineapple shell, reserving shell.
Cut away core and put aside half the fruit for someone else.
Cube the rest and mix with mango (or papaya), plum,
strawberries, and blueberries (or pear).
Spoon mixed fruit into pineapple shell, and pour pineapple and lemon juice over it.
Top with cottage cheese and sprinkle with mint leaves.
Serve chilled. Serves one.

Chicken Bake Samm
Saturday Dinner - Gourmet

CHICKEN BAKE SAMM
2 1/2 - 3 pound chicken fryer, cut into eighths,
all skin removed, fat scraped off
4 tbs. chicken bouillon
1/4 tsp. black pepper
2 sprigs chopped parsley
1/4 tsp. oregano
3/4 tsp. garlic salt
1 medium onion, sliced very thin
1 pound fresh mushrooms, sliced
3 tbs. water
2 tbs. thinly slivered almonds
Place chicken pieces in shallow baking pan, brush with bouillon and
brown quickly on all sides 5 inches form broiler heat, turning often and keeping moist with bouillon.
Remove from broiler, and sprinkle all over with pepper, parsley, oregano, and garlic salt.
Heat oven to 350 degrees (turn off broiler).
Add onion, mushrooms, and water to chicken in pan, cover and bake
until chicken is tender and onions cooked through (about 3/4 to 1 hour).
Keep moist while baking, adding boiling water or bouillon if necessary.
Sprinkle slivered almonds over top just before serving.
Serves 4.

Salad Chinese Style
Sunday Lunch - Gourmet

SALAD CHINESE STYLE
8-10 snow pea pods (fresh or frozen)
6 asparagus tips (fresh, frozen or canned, drained)
1/4 cup bamboo shoots (canned, drained)
6 water chestnuts (canned) sliced
3/4 cup Chinese cabbage, shredded
4 mushrooms, sliced (or 2 oz canned, drained)
3 tsp. lemon juice
1 tsp. soy sauce (no sugar added)
1/2 tsp. dry mustard
Minced parsley
In a saucepan with a little water, cook snow peas and asparagus tips
(if fresh or frozen) in advance, until just heated through. Chill.
Cut into bite sized pieces, and mix lightly with
chilled bamboo shoots, water chestnuts, Chinese cabbage, and mushrooms.
Combine lemon juice, soy sauce, dry mustard and minced parsley,
pour over salad and toss.
Serves one.

Turkish Zucchini
Sunday Dinner - Gourmet

TURKISH ZUCCHINI
1 cup slightly undercooked diced zucchini
1/4 minced onion
1/4 cup diced tomato
1/4 cup chopped parsley
salt and pepper
1/2 packet artificial sweetener
1 tablespoon shredded low-fat mozzarella cheese
Lightly mix all ingredients except cheese.
Pour into a small ovenproof dish.
Sprinkle cheese over the top.
Heat 10 minutes, 5 inches form broiler heat.
Serves one.